FLAVOUR OF THE MONTH
Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional north Indian and Pakistani cooking. The specific spices vary somewhat from one region to another, but typically include garam masala, garlic, ginger, onion, cayenne pepper, and may include other spices and additives. The spices are often ground together with a pestle and mortar.
Tandoori masala is used extensively with dishes as tandoori chicken. In this dish, the chicken is covered with a mixture of plain yogurt and tandoori masala. The chicken is then roasted in the tandoor at very high heat. The chicken prepared in this fashion has a pink-colored exterior and a savory flavor.
Tandoori Chicken Skewers
Makes 6-8 skewers
You can enjoy this month's Spice of the Month, to make Tandoori Chicken Skewers. This is an Indian kebab made with the Tandoori Masala, and a combination of spices and other fresh ingredients. It can be enjoyed with crispy salad and a mint chutney.
- 225g chicken, cut into thin long strips
- 2 tablespoons Tandoori Masala spice mix
- 1 tablespoon lemon juice
- 2 tablespoons plain natural yoghurt
- 1 teaspoon finely chopped ginger root
- 1 garlic clove, crushed
- 1/2-1 teaspoon chilli powder (optional)
- 1 tablespoon roughly chopped coriander leaves
- 6-8 wooden skewers, soaked
- In a medium sized bowl, mix together the tandoori masala, lemon juice, yoghurt, ginger, garlic and chilli (if using).
- Marinate the chicken for 1-2 hours in the refrigerator or overnight.
- Preheat an outdoor barbecue for high heat and lightly oil the cooking grate.
- Skewer the chicken and grill them on the preheated barbecue for 5-7 minutes or until cooked through.
- Scatter with coriander leaves and serve with mint chutney, if desired.